We sure have enjoyed having weekends off. We haven’t been able to wake up late on a Sunday and drink coffee until noon in 3 years. It’s a nice change and we are trying to soak it up while we can.
We have enjoyed most of our days up at the farm removing rocks and spreading manure. However, with the spare time we have (which is more than we’ve ever had!) we have been hiking our butts off. We live in such a gorgeous place. I pinch myself every morning just to make sure this is all real!
Here is what you need:
1 ball of pizza dough
1 1/2 cups roasted pumpkin puree, or canned ( if you use fresh pumpkin cut it in half, scrape it clean and roast cut side down in a 350 degree oven for 30-40 minutes)
3/4 tsp curry powder
2-4 tbs almond milk or regular milk
1 1/2 cup kale, stems removed and chopped
1 medium sized yellow onion, diced
1/4 cup feta cheese crumbles
Salt and pepper to taste
Olive oil for cooking
Optional: a few tbs of red onion diced
Preheat oven to 425
Heat a skillet over medium heat with a few tbs of olive oil.
Add the yellow onion. Sauté for about 7 minutes stirring occasionally. Add the kale. Stir. Cook for about 5 more minutes or until kale has turned bright green. Remove from heat and set aside.
In a food processor or blender combine the pumpkin, curry powder and milk. Be careful not to over process though! We’re not making soup.
Roll out your pizza dough. Evenly spread pumpkin mixture. Add kale and onion mixture. Sprinkle cheese and red onions if using. Add a dash of salt and pepper.
Place in the oven and bake for 12-15 minutes. Enjoy!